I know that there exist plenty of ways to keep an avocado from browning.
But have I ever used one? Nope.
Instead, I slice open my avocado—down the center, slipping the knife around the pit like I came out of the womb knowing how to do—and try to consume it as quickly as possible.
Well, it turns out that there's an easier way to reduce the amount of green flesh that browns—no lemon juice, onion, or olive oil required—but it requires forgetting everything you've ever learned about
Instead of slicing your avocado down the center, slice it crosswise, to make avocado rings.
I first saw this slicing method when my brother cut the hat off of his avocado, then proceeded to hack off puny little ring-shaped cross sections. (He claims to have thought of this technique himself, which only increased my skepticism.)
I considered this method an abomination of nature until I could no longer argue with the evidence of its value:
This is not to say there is no reason to cut avocados the "normal" way: It's the best method for achieving beautiful wedges for salads (though, I'd argue that I just end up cutting these wedges into cubes anyway) and natural bowls for filling with quinoa or beans or vinaigrette.
But sometimes we should defy what we've been taught! We should go rogue, cut our avocados into cross-sections, and stymie their swift demise!
And all this has me wondering: What other vegetables could we be slicing smarter?
This article originally ran in 2015, but there's no time like the present to examine avocado cutting technique!
Is this a very smart or a very silly way to cut an avocado? Tell me in the comments below!